Nachos with black bean chili - cooking light
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| ¼ | cup | Chopped onion |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Ground cumin |
| 1 | can | (15-oz) black beans, drained |
| 1 | can | (14-1/2-oz) no-salt-added stewed tomatoes, undrained |
| 1 | tablespoon | All-purpose flour |
| ½ | cup | Skim milk |
| 1 | cup | Shredded reduced-fat sharp cheddar cheese |
| 4 | ounces | Fat-free baked tortilla chips (about 4 c) |
| 2 | tablespoons | Sliced pickled jalapenos |
| Chopped fresh cilantro | ||
Directions
Directions: Heat 2 t oil in a large skillet over medium heat. Add chopped onion, and saute 2 minutes. Add chili powder and cumin, and cook 1 minute, stirring constantly. Add black beans and tomatoes, and cook 15 minutes or until thickened, stirring occasionally. Set aside, and keep warm.
Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; reduce heat, and simmer 2 minutes or until thickened. Remove from heat; add cheese, stirring until cheese melts.
Place chips on a large serving platter. Spoon bean mixture over chips. Pour cheese mixture over bean mixture; top with sliced jalapeno peppers. Sprinkle with chopped cilantro, if desired.
Nutritional Info: CALORIES 179 (26% from fat); PROTEIN 9.9g; FAT 5.1g (sat 1.8g, mono 1.9g, poly 0.6g); CARB 24.7g; FIBER 1.8g; CHOL 10mg; IRON 1.8mg; SODIUM 243mg; CALC 179mg Reprinted from Cooking Light website: